THAI-STYLE FRIED RICE WITH CHICKEN
COOKBOOK: Mag Recipe
When I looked at this recipe I had my doubts about the flavours. Soy sauce is not commonly used in thai cooking , and neither is pumpkin and especially grated. Having said that, it was delicious!
A healthy fried rice full of nutrients and flavour!
Hope you enjoy
1/4 cup plain yoghurt
Salt & pepper
3 tablespoons of oil
2 tablespoons of fresh garlic, chopped finely
2 tablespoons fresh ginger, grated finely
1 teaspoon fresh chilli, chopped finely
4 medium chicken breasts , cooked & shredded
500g pumpkin, grated
300g baby bok choy, cut into 3cm pieces and rinsed
4 cups cooked rice
5 tablespoons fish sauce
3 tablespoons of soy sauce
Beat eggs with yoghurt and season with salt and pepper.
Heat some butter in a frying pan and add the mixture. This mixture is not going to set, blend to make it scrambled. Set aside.
Heat oil in a wok, add garlic, ginger, chilli and onion. Stir fry until onion is just soft. Add egg mixture, pumpkin, bok choy and chicken and stir until well combined. Stir fry for a few minutes until pumpkin is just soft in texture. Add fish sauce and soy sauce and combine. Add cooked rice and mix. Take off heat, ready to serve.